In the past I have I have put the older chooks (2-3 years) in the slow cooker for eating but they have always been too tough even after 6-8 hours, so this one (skinned) I want to make into chicken stock! how should I do that, what do I need to know?
Thanks.........Rod
Now sold block, of no fixed abode, building new house. Darling wife has passed 1 year ago.
put bird or bones in large pot .. cover with water .. simmer with onion, celery,carrot.. simmer till everything falls apart, strain off liquid.. that's the stock
Ok I can do that but what about the bigger chunks of meat that will be left seems a waste to discard them, should I chop them up and add it to the stock or is that a no no.
Now sold block, of no fixed abode, building new house. Darling wife has passed 1 year ago.
stephclark;480078 wrote: put bird or bones in large pot .. cover with water .. simmer with onion, celery,carrot.. simmer till everything falls apart, strain off liquid.. that's the stock
add garlic, chilli and ginger and a spoonful of unrefined seasalt, and you have broth
Adding a small amount (tablespoons) of something acidic such as lemon juice, vinegar or wine, helps to get more out of the connective tissues and into the stock.
Breaking or cutting the larger bones gets more of the marrow into the stock too.
I use our old hens for stock and cook them just like you said you do, in the crockpot for the day. I add onion, carrot etc as others suggested, and its a good idea to put a little something acidic like hawkspur suggests as there is a lot of goodness to be leached out of the connective tissue etc. Keeping the feet when you do a kill is a good idea too, toss them in to cook with the stock as they add extra gelatin to it - nutrient dense and healing for the digestive tract.
It's been slow cooking for 6 hours now and I'll leave it for quite a while yet, if the meat is tender enough at the end of it all I will do the curry thing!
Now sold block, of no fixed abode, building new house. Darling wife has passed 1 year ago.
] Blueberry
